Egg Replacer/Substitute
Our mixes will not work with starch based egg replacers such as Orgran or Ener-G. Because of this we have developed our own egg replacer based on nutritious, gluten-free oats. Although nothing can exactly replicate eggs in baking, the alternatives below will allow you to partake in gluten free baked goods. You can do an online search for "egg substitutes for gluten free baking" for additional tips.
Options to Replace Eggs in Baking
1)
This is a recipe for egg
replacer, which we formulated to work with our mixes, but are no longer producing.
Missing from the recipe is emulsifier and flavor, which you would not have
access to, as you are not a food processor. Although not tested, recipe should
still perform without those ingredients.
Ingredient Grams
White Rice Flour 165
Baking Powder 8
Xanthan Gum 11
Oat Flour 126
Blend the above ingredients thoroughly then use as directed below
Cakes & brownies (the following replaces both eggs): 45 ml (3 tbsp) very firmly packed (30 g) egg replacer mixed with 125 ml (1/2 cup) water and 5 ml (1 tsp) vegetable oil. Allow to sit for 4 minutes then mix again.
Cookies: 30 ml (2 tbsp) very firmly packed (20 g) egg replacer mixed with 45 ml (3 tbsp) water and 5 ml (1 tsp) vegetable oil. Allow to sit for 4 minutes then mix again
Pie crust: 30 ml (2 tbsp) very firmly packed (20 g) egg replacer mixed with 30 ml (2 tbsp) water & 5 ml (1 tsp) vegetable oil. Allow to sit for 4 minutes then mix again.
Tea biscuit, Waffle, Pancake & Cinnamon Roll: We have not had the time to determine if the egg replacer will work with these mixes or how much to use. If you have success in this area we would appreciate you letting us know so we can share with others.
2) Because quail eggs contain a different protein than chicken eggs, those with chicken egg allergies can often use quail eggs as a replacement. Although allergy is rare, always introduce new foods gradually to ascertain if an allergy to quail eggs exists. Check Kijiji , your local health food store or farmers market for quail eggs.
3)
A generous customer
dealing with egg allergy shared this with us. They have successfully used these
options with our mixes.
Here are the specific sour cream instructions for those without dairy restrictions.
1. In spice breads or cinnamon breads: replace each egg with 1 tbsp applesauce and 3 tbsp of sour cream*
2. In cakes and in banana bread: replace each egg with 1/4 cup of sour cream and a small pinch of baking soda**
3. In all items: if sour cream not available, then replace each egg with 1/4 cup of canned (evaporated) milk*** and 1 tsp vinegar mixed together and allowed to sit for a few minutes
Notes:
* This works best with half-fat or full-fat sour cream. When fat-free sour cream is used, the texture of the baked goods is not ideal.
** This pinch of soda is in addition to whatever leavening is already in the recipe. And, this extra soda may be omitted, depending on texture preference.
*** Recipes can have a different texture if evaporated milk is used instead of sour cream, but otherwise, they are fine.
